Pistachio Brittle Recipe
Pistachio Brittle Recipe photo by Taste of Home
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Pistachio Brittle Recipe

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"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon butter
  • 1/2 cup shelled natural pistachios
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Nutritional Facts

1 ounce-weight: 137 calories, 3g fat (0 saturated fat), 1mg cholesterol, 171mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 1g protein.


  1. In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container. Yield: 3/4 pound.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pistachio Brittle in Quick Cooking November/December 1998, p51

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kdwarren User ID: 3452511 18729
Reviewed Dec. 22, 2009

"Delicious and very easy candy to make, I especially like the fact that no candy thermometer is needed. I have given this out at Christmas for years now, it wouldn't be Christmas without it."

djruble User ID: 4569081 83897
Reviewed Dec. 10, 2009

"This was the easiest candy I've ever made. I was out of pistachios so I used almonds in one batch and pecan in another and both were big hits. Be very careful with the heated syrup as it gets very hot. Preparing the cookie sheets ahead of time is essential because this recipe cooks very quickly. I used butter to grease the pans and it added to the butteriness of the candy. I was in a rush and put the candy in the fridge to cool and it was ready in 15 minutes to break up. I'm taking it as a gift for a hostess. My family loved it and it's so much better than store bought and really just as easy."

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